Passover is almost is here!

Passover will be here before you know it, and with all of the Passover holiday food rules, preparing your meals/menu ahead of time is key!

We found the perfect sweet treats for Passover on MarthaStewart.com. Just because the holiday has strict dietary rules does not mean you have to suffer! We recommend the Lime Meringue Tarts and the Apple Matzo Brei. 

Lime Meringue Tarts

4 large egg yolks

2 large eggs

3/4 cup sugar

1/2 cup freshly squeezed lime juice

4 tablespoons unsalted butter, cut into small pieces

Grated zest of 2 limes

 

1. Whisk together egg yolks and eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat back of spoon.

2. Stir to cool slightly. Strain into small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest; let cool completely. Cover with plastic; refrigerate until needed.

3. Heat oven to 200 degrees. Trace three 6-inch circles on parchment; place, penciled side down, on 12-inch-by-18-inch baking sheet.

4. Fill clean pastry bag fitted with an Ateco #12 plain tip with meringue, reserving about 1 1/2 cups; pipe out meringue, starting in center of each circle, spiraling out to circle’s edge. Create 1-inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge. If making bite-size tarts, follow above spiraling process on sixteen 2-inch circles, creating 3/4-inch wall.

5. Place the baking sheets in the oven, and bake about 20 minutes. Reduce the heat to 175 degrees, and bake 40 to 60 minutes more until meringue is dry and crisp but still white. Let stand to cool completely on baking sheets. The shells can be packed in airtight containers and stored for several weeks in dry weather.

6. Heat oven to 475 degrees. Fill cool meringue tarts with chilled lime curd. Rewhip remaining meringue on high speed until stiff, about 5 minutes. Fill pastry bag fitted with an Ateco #5 star tip; pipe a ring of decorative peaks on top of lime curd. Bake until lightly browned, about 2 minutes. Serve immediately.

Apple Matzo Brei
1/4 cup whole pecans, broken into 1/2-inch pieces
5 tablespoons unsalted butter
2 Granny Smith apples, peeled and cut into 1/2-inch dice
5 tablespoons sugar
Juice of 1/2 lemon
1/2 teaspoon ground cinnamon
1/2 cup golden or dark raisins
8 sheets matzo
3 cups boiling water
4 large eggs
Pinch of coarse salt

1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.

2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.

3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.

4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.

5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.